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Ingredients
| ground beef: 1 lb |
| canned stewed tomatoes: 14.5 oz |
| carrots: 3 |
| onions: 2 |
| red sweet peppers: 1 whole pepper |
| soup - beef broth: 1/2 cup |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| garlic: 6 cloves |
| zucchini squash: 1 whole squash |
| Polenta : 2 1/2 cups |
| pesto sauce: 6 Tbl |
Polenta with Ground Beef Ragout
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
310 min -
Servings
6 serving(s)
Tags
1. In a large skillet, cook ground beef until brown. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 30 minutes more or until zucchini is crisp-tender.
4. Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil. Makes 6 servings.